This Pioneer Woman breakfast casserole is perfect exactly how it’s made by Ree Drummond herself. I have made this for my family over and over (and over) again and it happily feeds everyone, every time. We love it (and her).
For casseroles, we’ve created that you’re sure to love—check out my best breakfast casserole recipes: goat cheese and prosciutto breakfast casserole, crockpot breakfast casserole, Bisquick breakfast casserole, or go all out with tater tot breakfast casserole (who doesn’t love tater tots!).
Pioneer Woman Breakfast Casserole Recipe
The Kids Are Home Casserole!!! This is what I make when I am lucky enough to get my family all under one roof. I’ve been making it for years. It is foolproof and it always makes me feel sure that everyone will get fed—even if they all wake up for breakfast at different times.
The trick is I can make it ahead. So it’s done the night before when the kids start arriving from all over. I can have it hot and ready for whoever is up first—sausage, hash browns, cheddar cheese—all the comfort of a home-cooked breakfast in one easy-to-serve casserole.
It’s still delicious room-temp (or easy to gently warm) for whoever is last to rise. Or for when Mom finally sits down to eat. It’s one of my favorites. And I think your family will love it too.
Ingredients You’ll Need
- Breakfast Sausage
- Green Onions
- Bell Pepper
- Eggs
- Heavy Cream
- Dijon Mustard
- Tabasco
- Salt and Pepper
- Sharp Cheddar Cheese
- Hash browns come in all shapes and sizes. I prefer the shredded ones, but you can experiment with different kinds. You can even try the ones with frozen peppers for an extra kick!
- The only adjustment you might need to make is cooking slightly longer if the potato is really chunky! You can also use refrigerated hashbrowns.
Tips
- I know it’s tempting to just kind of throw everything into the casserole dish – especially first thing in the morning. BUT it’s important to sauté your veggies while you’re cooking the meat. Sautéing veggies brings out their sweeter more mellow flavors and combats bitterness for a balanced profile.
Can I Make Pioneer Woman Overnight Breakfast Casserole Ahead Of Time?
Yes, You can assemble the whole thing and store it in the fridge and bake it the next morning. Remember don’t place the cold casserole dish in a hot oven.
Do I Have To Thaw Frozen Hash Browns For Casserole?
Yes. If you add them frozen, the extra moisture can throw off the recipe.
Variations
- Make Mine Bacon! Switch up the sausage and use cooked, chopped bacon instead of sausage, or use both!
- Spice it Up! Increase Tabasco sauce or hot sauce of your choice or add a minced jalapeno when you add the red bell pepper. You can also add cayenne pepper.
- Switch Up The Cheese! Of course, this is delicious made with cheddar but sometimes I love to change it up with pepper jack cheese, or Monterey Jack.
How to Store and Make Ahead
Storing + Freezing
- How Long Can You Keep This In The Fridge? Keep this breakfast casserole in an airtight container. Since this is a casserole with egg, it’ll last in the fridge for 3-4 days.
- Can You Freeze This? Yes, wrap the individual slices in a saran wrap and place them in a resealable food bag, it’ll last for 2-3 months.
What to Serve with Pioneer Woman Hashbrown Breakfast Casserole Recipe?
I like to serve this for brunch with a simple fruit salad, hash brown potatoes, and any of my blueberry coffee cake, my sour cream coffee cake, or my Bisquick coffee cake.
More Breakfast and Brunch Recipes
- Lemon Poppy Seed Muffins
- Zucchini Bread
- Pumpkin Scones
- Overnight Praline French Toast
- Strawberry Scones
- Hash Brown Casserole
- Fall Sangria (with amazing cinnamon syrup)
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Pioneer Woman Breakfast Casserole
Ingredients
- 1 pound breakfast sausage
- 6 green onions chopped, white and green parts divided
- 1 red bell pepper, chopped
- 10 large eggs
- 1 1/4 cups heavy cream
- 1 tablespoon Dijon mustard
- 1-2 teaspoons Tabasco, optional
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 3 (12-ounce package) cups sharp cheddar cheese, shredded and divided
- 1 ( 30 ounce) package frozen shredded hash browns, thawed
Instructions
- Preheat the oven to 350°F. Spray a 9-by-13-inch baking dish with nonstick spray.
- In a large skillet, over medium-high heat, cook the sausage (1 pound), red bell pepper(1), white and light green parts of the green onions (6), breaking the sausage up into small pieces with a wooden spoon, until there is no longer any pink, about 6-8 minutes. Cool slightly.
- In a large mixing bowl, beat the eggs (10), heavy cream (1 1/4 cups), mustard (1 tablespoon), hot sauce (1-2 teaspoons), salt (1 ½ teaspoons), black pepper (1 teaspoon) and about one-half of the remaining green parts of the scallions (save the rest to sprinkle on top of the casserole once baked.)
- Stir in 1 ½ cups of cheese, hash-browns (1 (30-ounce) package), and the cooled sausage mixture into the egg mixture. Pour the combined mixture into the prepared baking dish and smooth into an even layer.
- Cover the baking dish with foil and bake in the preheated oven for 50 minutes. Remove the foil and sprinkle the top with the remaining 1 ½ cup of cheese. Turn oven temperature up to 400°F. and continue to bake until the center of the casserole is set and lightly browned, about 10-15 minutes. Allow casserole to rest for 10 minutes, garnish the top with the remaining green parts of the scallions and serve.
Fans Also Made:
Notes
- I know it’s tempting to just kind of throw everything into the casserole dish – especially first thing in the morning. BUT it’s important to sauté your veggies while you’re cooking the meat. Sautéing veggies brings out their sweeter more mellow flavors and combats bitterness for a balanced profile.
This was delicious! Will be a new favorite. Takes a little time for preparation, but so worth the wait.
I agree. Hehe. I’m happy you liked this, Debbie 🙂
Thank you!~
I love your tater tot casserole, so I also tried this one. I gotta say, this goes to our weekly breakfast list! I love how easy it is and I can make it ahead.
Woot woot! That’s awesome, Amy! Thank you so much for your feedback